Breakfast Potato Egg Cups

Breakfast Potato Egg Cups.  Is this one of those days that you think that don’t have time for breakfast?  This simple breakfast potato cup recipe has only 4 ingredients, and is ready to go in 30 minutes.  Definitely a change of pace for breakfast, but breakfast is good anytime of the day or night.  Make these cups ahead of time, and have them ready to go in the morning. Vegetarian, gluten free, dairy free.

Breakfast Potato Egg Cups

Rating: 51

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 6 cups

Serving Size: 2 cups

Calories per serving: 329

Breakfast Potato Egg Cups

Breakfast Potato Egg Cups. Vegetarian, gluten free, dairy free and delicious.


  • 2 cups of chopped cooked white potatoes
  • 1 cup chopped green onions
  • 1 tsp sea salt
  • 1/2 tsp granulated garlic
  • 1/2 tsp black pepper
  • 2 tbsp olive oil
  • 6 eggs or egg whites
  • optional: avocado, salsa, red pepper flakes, cilantro for garnish or topping


  1. Saute potatoes and green onions in olive oil
  2. Add spices
  3. Let cool
  4. Split mixture into 6 even balls. Create 6 cups in silicone (to prevent sticking) or greased cupcake pans
  5. Make indentation in middle
  6. Add egg or egg white to middle of potato cup
  7. Bake at 375 degrees for 15 minutes, or until eggs are cooked to your preference
  8. Top with avocado slices, salsa, cilantro or red pepper flakes for added flavor

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